Spicy Diablo Shrimp

Serves 4

1 medium head of garlic (about 10 cloves), cloves separated and peeled

½ cup plus 2 tablespoons pure olive oil

4 chipotle chiles from a can of chipotle chiles in adobo sauce, plus 2 tablespoons of the sauce

1 teaspoon garlic powder

¼ cup honey

Juice of 1 lime

¾ teaspoon kosher salt

1 pound jumbo shrimp, peeled and deveined

Make the Diablo Sauce Preheat the oven to 350°F. On a rimmed baking sheet, toss the garlic cloves with 2 tablespoons of the olive oil. Bake, stirring midway through, until the garlic is soft and medium brown but not too dark. Check at 30 minutes and, if it’s getting too dark, remove. If not, cook for up to 45 minutes.

Place the remaining ½ cup oil, the roasted garlic and oil from the baking sheet, the chiles with the 2 tablespoons adobo sauce, and the garlic powder in a blender and puree. While the blender is running, slowly drizzle in the honey. Add the lime juice and salt, and puree until smooth.

Marinate the Shrimp Transfer the diablo sauce to a large bowl, add the shrimp, and mix until the shrimp are well coated. Place the bowl in the refrigerator and marinate the shrimp for at least 10 minutes and up to 1 hour.

Grill the Shrimp Heat a charcoal or gas grill to medium heat. Place the shrimp on the hot grill and cook until grill marks appear, about 3 minutes. Turn the shrimp over and cook until firm, about 3 minutes more. (Or, if you are cooking them on the stove, preheat 1 tablespoon of neutral oil in a large skillet until it is hot. Add the shrimp and cook until they are firm and lightly caramelized, about 3 minutes per side.)

Serve the shrimp in tacos or burritos.

12 6-inch corn tortillas

1 cup shredded red cabbage

¼ cup Pickled Red Onions (this page)

½ cup Avocado Crema (this page)

3 cups Grilled Spicy Diablo Shrimp (this page)

Finely chopped fresh cilantro

2 limes, each cut into 6 wedges

Preheat the oven to 250°F.

Stack the tortillas, wrap them in aluminum foil, place them in the oven, and let them warm until they’re fragrant and pliable, about 15 minutes.

Remove the tortillas from the oven. Unwrap the stack and line up the tortillas, assembly-line-style, on your work surface.

In a medium bowl, stir together the cabbage and pickled onions. Drizzle the Avocado Crema down the center of each tortilla. Place the cabbage-onion slaw in a straight line over the crema and set the shrimp on top of the slaw. Sprinkle with the cilantro and serve with the lime wedges.

1 cup shredded red cabbage

½ cup Pickled Red Onions (this page)

4 13-inch flour tortillas

½ cup shredded Mexican-style cheese blend, store-bought or homemade (see this page)

1 cup Spanish Rice (this page), warmed

1 cup Basic Black Beans (this page), warmed

2 cups Grilled Spicy Diablo Shrimp (this page)

1 cup Avocado Crema (this page)

Salsa Roja (this page), for serving

In a medium bowl, stir together the cabbage and pickled onions.

Place a tortilla in a large skillet set over medium heat, warming it until it is heated through and lightly browned in spots, about 1 minute. Turn the tortilla over and warm it on the second side, 1 minute more. Transfer the tortilla to a plate and cover it with a kitchen towel to keep it warm. Repeat with the remaining tortillas.

Lay the tortillas out on your work surface. Sprinkle 2 tablespoons of the cheese in a straight line across the middle of each tortilla. Layer ¼ cup of the rice, ¼ cup of the beans, and ½ cup of the shrimp on top of the cheese. Top the shrimp with the cabbage-onion mixture. Drizzle the Avocado Crema over the top. Fold the left and right sides of each tortilla in by 1 inch. Grab the bottom of the tortilla and roll it away from you, ensuring the sides are tucked in. Serve with Salsa Roja on the side.

¼ cup tahini

2 tablespoons pure olive oil

Juice of 1 lemon

¼ teaspoon ground cumin

¼ teaspoon kosher salt

1 16-ounce box falafel mix, such as Trader Joe’s brand

2 cups neutral oil, such as safflower or canola

12 6-inch corn tortillas

1½ cups finely sliced Tuscan kale (from about 4 leaves)

½ cup Pickled Red Onions (this page)

2 limes, each cut into 6 wedges

In a medium bowl, combine the tahini, olive oil, lemon juice, cumin, salt, and 2 tablespoons of water and stir well. Set aside.

Prepare the falafel mixture according to the package instructions, and then form it into 1-inch balls. Fry the falafel in the oil per the box instructions.

Preheat the oven to 250°F.

Stack the tortillas, wrap them in aluminum foil, place them in the oven, and let them warm until they’re fragrant and pliable, about 15 minutes.

Remove the tortillas from the oven. Unwrap the stack and line up the tortillas, assembly-line-style, on your work surface.

Drizzle each tortilla with the tahini sauce in a zigzag pattern. Place the kale in a straight line down the center of each tortilla. Set the falafel balls in a straight line on top of the kale. Top the falafel with the pickled onions and serve a lime wedge with each taco.

2 9.9-ounce cans jackfruit (about 2 cups)

1½ cups Carne Asada marinade (this page)

Kosher salt

Freshly ground black pepper

12 6-inch corn tortillas

1 cup shredded red cabbage

1 tablespoon Salsa Verde (this page; or use store-bought)

¼ cup Avocado Crema (this page)

1½ cups Pico de Gallo (this page; or use store-bought)

Cook the Jackfruit Drain the jackfruit and pat it dry with paper towels. In a medium saucepan, stir the jackfruit with the Carne Asada marinade. Set the pan over medium-low heat and cook the jackfruit until it starts to break down and shred, about 45 minutes. Taste and adjust the seasoning with salt and pepper if desired. Remove the pan from the heat.

make the tacos Preheat the oven to 250°F. Stack the tortillas, wrap them in aluminum foil, place them in the oven, and let them warm until they’re fragrant and pliable, about 15 minutes. Unwrap the stack and line up the tortillas, assembly-line-style, on your work surface. In a small bowl, mix the cabbage with the Salsa Verde and season it to taste with salt and pepper.

Drizzle each tortilla with the Avocado Crema. Place some warm jackfruit in a straight line down the center of each tortilla. Spoon a line of the Salsa Verde slaw on top of the jackfruit, and then top with a line of the Pico de Gallo.

1 pound 80% lean ground beef

¼ cup Gringo Seasoning (this page)

2 tablespoons neutral oil, such as canola

12 6-inch corn tortillas

1½ cups shredded Mexican-style cheese blend, store-bought or homemade (see this page)

¼ cup finely chopped red onion

¼ cup finely chopped fresh cilantro

12 cherry tomatoes, quartered

½ cup roughly chopped crisp-cooked bacon

In a large bowl, combine the ground beef and the Gringo Seasoning, using your hands to evenly distribute the seasoning without overworking the meat. Form the meat into 4 patties, each one about ¾ inch thick.

Heat the oil in a large heavy-bottomed pan or cast-iron skillet over medium-high heat until it is shimmering and just smoking, about 2 minutes. Sear the patties in the hot pan until they are crisp and deeply browned on the bottom, about 5 minutes. Turn the patties over and cook on the other side for 4 minutes for medium doneness. Transfer the patties to a cutting board and let them cool for 5 minutes (you don’t want the juices running out and leaving you with dry meat). Then chop the patties into a rough ½-inch dice.

Preheat the oven to 250°F.

Stack the tortillas, wrap them in aluminum foil, place them in the oven, and let them warm until they’re fragrant and pliable, about 15 minutes.

Remove the tortillas from the oven. Unwrap the stack and line up the tortillas, assembly-line-style, on your work surface. Place the beef in a straight line down the center of each tortilla. Sprinkle a line of cheese over the beef, then top with onion, cilantro, cherry tomatoes, and bacon, and serve.